Generally speaking, there are potato flour, groundnut flour, mung bean flour made of vermicelli, there are wide, thin, depending on personal taste preferences, but the length of the stewing time varies, to be properly mastered. Personally, I think it is best to put potato flour, but to put a good, some of the potato flour processing is not good, then it will be gritty (especially rural private processing, potato washing is not clean), groundnut flour is easy to rot, poor taste, not very good grasp of the fire, mung bean flour is generally used to make soup, make cold dishes, a little cooking on the rotten, so not much stew.